Step 1: Sauté the Vegetables
- Heat oil: Preheat the oven to 400°F (200°C). Heat the olive oil in a large skillet over medium heat.
- Cook onions and garlic: Add the chopped onion and garlic to the skillet. Sauté for about 3 minutes, until the onion is soft and translucent.
- Add mushrooms: Stir in the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Cook spinach: Add the spinach and cook for another 2-3 minutes, until it wilts (or if using frozen spinach, stir until heated through).
- Season: Stir in the salt, pepper, cumin, and red pepper flakes (if using). Remove from heat and let the mixture cool slightly.
Step 2: Assemble the Quesadillas
- Prepare tortillas: Lay out 4 tortillas on a clean surface. Evenly divide the mushroom and spinach mixture among them.
- Add cheese: Sprinkle about 1/2 cup of shredded cheese on top of the vegetable mixture for each quesadilla.
- Top with tortillas: Place another tortilla on top of each filled tortilla, pressing down gently to seal them.
Step 3: Bake the Quesadillas
- Place on a baking sheet: Line a baking sheet with parchment paper or lightly grease it. Place the quesadillas on the sheet.
- Brush with oil or butter: Lightly brush the tops of the quesadillas with olive oil or melted butter for a golden, crispy finish.
- Bake: Bake in the preheated oven for 10-12 minutes, flipping halfway through, until the quesadillas are golden brown and crispy.
Step 4: Serve
- Cut and serve: Remove from the oven and let cool for a couple of minutes before slicing into quarters or halves.
- Optional garnishes: Serve with salsa, sour cream, guacamole, or a squeeze of lime.
Tips:
- Cheese options: Feel free to mix and match cheeses. Pepper jack, Monterey jack, or gouda work well in these quesadillas.
- Vegetable variations: Add bell peppers, zucchini, or corn to the filling for extra veggies.
- Make ahead: You can sauté the filling in advance and assemble the quesadillas when you’re ready to bake them.
Conclusion:
These Baked Spinach Mushroom Quesadillas are a healthier, baked version of a classic favorite. Crispy on the outside and filled with a cheesy, savory mushroom and spinach filling, they’re perfect for a quick weeknight meal or snack. Plus, baking them means you can easily make several at once without standing over the stove. Enjoy!